Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size

M M Camacho,M A Silva-Espinoza,N Martínez-Navarrete

doi:10.1007/s11947-022-02773-9

M M Camacho, M A Silva-Espinoza + Show 1 more

Open Access

https://doi.org/10.1007/s11947-022-02773-9

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Abstract

By offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 ± 4, 189 ± 4, 118 ± 3 µm) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner’s and Carr’s indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity.

Highlights

We are all aware of the health benefits of eating fruit
As a result of the grinding and sieving used in this study, three powders with different particle size distributions were obtained (Fig. 1), which is reflected in the different mode, median and mean sizes of each of them (p < 0.05)
The three particle sizes considered in this study do not change the chemical composition of the orange product and seem to be an adequate means of ensuring a good powder flowability; the one with a mean size of 189 ± 4 μm demonstrated the best properties in this respect

Summary

Introduction

We are all aware of the health benefits of eating fruit. There is a dearth of these foods in the human diet, which, at least in part, may be due to the fact that there are inconveniences involved in their consumption. The agri-food industry increasingly handles the production of food powders, and so, there is a need for information about their handling and processing characteristics (Ortega-Rivas, 2009). Dried fruits and their application in powder form have been gaining more and more attention in the food industry (Karam et al, 2016). There is a large amount of information regarding the human health benefits of eating oranges. These are the result of their composition in macronutrients, mainly fibre, and

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